PUMPKIN SWIRL CHEESECAKE MINIS

Pumpkin Swirl Cheesecake Minis image

Add something special to the end of your meal with a pumpkin swirl cheesecake dessert. They're perfect for fall weather and look great as a dessert centerpiece. Inspire your upcoming dessert plans by making a variation of Pumpkin Swirl Cheesecake Minis.

Provided by My Food and Family

Categories Fall 2019

Time 1h10m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. brown sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 cup canned pumpkin
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350°F.
Spray 16 muffin pan cups with cooking spray. Unroll 1 pie crust onto lightly floured surface; cut into 8 rounds with 3-inch cookie cutter. Use to line 8 prepared muffin pan cups. Repeat with second pie crust.
Gather pastry trimmings; press into ball. Place on lightly floured surface; roll out to 1/4-inch thickness Use cookie cutter or sharp knife to cut pastry into small leaf shapes. Place on baking sheet; place in oven along with the filled muffin pan cups.
Bake 8 to 10 min. or until pastry leaves are lightly browned. Remove baking sheet from oven. Continue baking crusts 3 to 5 min. or until golden brown; cool in pan 5 min. Remove crusts and leaves to wire racks; cool completely.
Beat cream cheese, sugar, vanilla and cinnamon until blended. Add pumpkin; mix well.
Spoon cream cheese mixture into one side of pastry bag fitted with star tip, then fill other side of bag with COOL WHIP. Use to fill pastry cups, in swirled pattern as shown in photo, with both mixtures. Top with pastry leaves.
Refrigerate 30 min.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g